Refectory & Food Services

School Lunch

Gertal coordinates all the meals served at school, whether it’s in the Refectory or the Tuk Shop.
Their goals are:
–          To reduce the use of plastics
–          To reduce food waste
–          To stimulate healthier and sustainable eating
–          To reduce the use of sal, sugar and fat

Since 1973, Gertal has been leading the market in catering services provided to schools.
They have been working with SDIS since 2013 and their services have significantly improved over the years.

School Menu

Monday

01 Nov

Tuesday

02 Nov

Wednesday

03 Nov

Thursday

04 Nov

Friday

05 Nov

Soup

-

Pumpkin Soup

Savoy Cabbage Soup

Carrot and Coriander Soup

Cabbage Soup

Meat Dish

-

Pork with Sweet Potato

Turkey Breasts Stewed with Mushrooms and Aubergine with Potatoes

Pork Scallops with Pear Chutney and Raisin Rice

Chicken Stew with Orange and Mint with Penne Pasta and Butter Sauce

Fish Dish

-

Codfish with Sweet Potato

Baked Perch Fillet with Thyme and Rice

Sea Bass with Green Olives Sauce with Couscous

Crunchy Redfish Fillets with Cornbread, Peppers and Potatoes

Vegetarian

-

Tofu Salad with Elbow Pasta Salad, Cherry Tomatoes and Carrots

Cauliflower Bean Stew with Rice

Broad Bean Curry with Lemon Rice

Quinoa Salad with Roasted Vegetables and Mushrooms

Dessert

-

Fruit / Jelly

Fruit / Yogurt

Fruit / Jelly

Fruit / Yogurt

Monday

8 Nov

Tuesday

9 Nov

Wednesday

10 Nov

Thursday

11 Nov

Friday

12 Nov

Soup

Green Bean Soup

Chickpea Soup

Courgette with Parsley Soup

Vegetable Mix Soup

Watercress Soup

Main Dish

Stewed Pork Cubes with Pickles and Coriander with Tomato Rice

Roasted Turkey Breast with Apple Puree

Roasted Chicken Legs with Potato Slices with Herbs

Stewed Beef with Sweet Potatoes and Pumpkin

Poultry Stroganoff with Raisin Rice

Fish Dish

Tuna Colored Fusili Pasta

Oven Plaice Fillets with Passion Fruit Sauce and Tomato Rice

Hake Medallions with Orange Sauce

Codfish with Cream

Salmon Fillets with Lemon Sauce with Potatoes

Vegetarian

Vegetable Croquettes with Spaghetti

Leek "à Brás" style

Aubergines Stuffed with Rice

Chana Masala (chickpeas and diced courgette) with Rice

Cottage Cheese Pie with Spinach

Dessert

Fruit / Yogurt

Fruit / Jelly

Fruit / Yogurt

Fruit / Jelly

Fruit / Yogurt

Monday

15 Nov

Tuesday

16 Nov

Wednesday

17 Nov

Thursday

18 Nov

Friday

19 Nov

Soup

Carrot and Pea Soup

Leek Soup

Cabagge and Bean Soup

Spinach Soup

Portuguese Cabagge Soup

Main Dish

Roasted Turkey Breast with Apple Puree and Saffron Rice

Pork Scallops with Mustard and Honey Sauce with Fusili Pasta

Portuguese Style Pork Meat

Stewed Beef with Carrots and Pumpkin and Rice

Turkey Breast with Pineapple and Raisin Rice

Fish Dish

Fish Rolls with Carrot Puree

Shrimp Rissols with White Rice and Sauteed Lombard

Hake Medallions with Mashed Potatoes and Sprouts

Fish Loins with Orange Sauce

Codfish with Corn Bread

Vegetarian

Vegetables "à Brás" Style

Tofu Stewed with Oregano, Pea Rice and Sauteed Lombardo

Cottage Cheese Pie with Spinach

Farfalle au Gratin with Mushrooms, Corn, Carrots and Soy

Leek and Bean Stew

Dessert

Fruit / Yogurt

Fruit / Jelly

Fruit / Yogurt

Fruit / Jelly

Fruit / Yogurt

Monday

22 Nov

Tuesday

23 Nov

Wednesday

24 Nov

Thursday

25 Nov

Friday

26 Nov

Soup

Pumpkin Soup

Bean and Cabagge Soup

Cabagge Soup

Leek Soup

Vegetable Mix Soup

Main Dish

Turkey in Paper Wrap with Orange Reduction with Potato Salad

Pork Stew in Cubes with Coriander and Tagliatelle Pasta

Beef Steak with Pear Chutney and Parsley Couscous

Roasted Turkey Leg with Rosemary with Confit Shallots and Bean Rice

Grilled Chicken with Honey Mustard Sauce and Pea Rice

Fish Dish

Hake Tenderloins with Shrimp Sauce

Pollocked Tranche with Passion Fruit Sauce with Tomato Rice

Oven Croaker with Breadcrumbs and Garlic Rice

Hake Tenderloins with Grated Egg and Aromatic Herbs with Crushed Potatoes and Sprouts

Grilled Salmon with Yogurt Sauce and Lemon Zest with Chickpea Puree

Vegetarian

Chickpea Curry with Steamed Rice

Spinach Burger

Peppers Stuffed with Soy, Corn, Carrots and Mushrooms

Courgette au gratin with Egg with Noodles and Stewed Aubergine

Pumpkin Bolognese, Leek and Aubergine with Red Beans and Spaghetti

Dessert

Fruit / Yogurt

Fruit / Jelly

Fruit / Yogurt Cake

Fruit / Jelly

Fruit / Yogurt